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Dr. Joanna Klepacka
Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn

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phenolic compounds
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antioxidant activity
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tea infusions

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Journal article
Published: 12 May 2021 in Plants
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The accumulation of valuable nutrients in cereal grains depends on a number of factors, including species, cultivars, and environment conditions. The aim of this study was to compare protein, some polyphenols and rutin content, as well as mineral composition in Fagopyrum tataricum and Fagopyrum esculentum genotypes growing in Polish conditions. A field experiment was conducted on pseudopodsolic soil in 2017–2018 at the Experimental Station in Osiny (51°35′, 21°55′), following randomized complete block method with three replications. Two cultivars of Fagophyrum esculentum (Kora and Panda), two cultivars of Fagopyrum tataricum (LIT1 and 63181) and two forms of Fagopyrum esculentum (Red Corolla and Green Corolla) were used in this experiment. We found differences in the tested compounds (protein, phenolic acids, rutin, and mineral composition) between cultivars and genotypes. Total phenolic acid and rutin contents were higher in the Fagopyrum tataricum compared to Fagopyrum esculentum. Ferulic and coumaric acids were prominent in the Kora and Panda cultivars, however vanillic and syringic acids accumulated more in Green Corolla and Red Corolla. The common buckwheat seeds contained more Cu, Mn, and Mg and less Ca than tartary buckwheat. Moreover Fagopytum esculentum genotype contains more protein compared to Fagopyrum tataricum.

ACS Style

Grażyna Podolska; Elżbieta Gujska; Joanna Klepacka; Edyta Aleksandrowicz. Bioactive Compounds in Different Buckwheat Species. Plants 2021, 10, 961 .

AMA Style

Grażyna Podolska, Elżbieta Gujska, Joanna Klepacka, Edyta Aleksandrowicz. Bioactive Compounds in Different Buckwheat Species. Plants. 2021; 10 (5):961.

Chicago/Turabian Style

Grażyna Podolska; Elżbieta Gujska; Joanna Klepacka; Edyta Aleksandrowicz. 2021. "Bioactive Compounds in Different Buckwheat Species." Plants 10, no. 5: 961.

Journal article
Published: 09 March 2021 in Molecules
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Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.73 mg/100 mL) and magnesium (1885 µg/100 mL) and was also characterised by the highest antioxidant activity (59.02%). This type of tea is a great contributor to the daily intake of the studied components. The average consumption of green tea infusions, assumed to be 3–4 cups (1 L) a day, provides the body with health-promoting polyphenol levels significantly exceeding the recommended daily dose. Moreover, drinking one litre of an unfermented tea infusion provides more than three times the recommended daily intake of manganese. Tea infusions can be a fairly adequate, but only a supplementary, source of potassium, zinc, magnesium, and copper in the diet. Moreover, it could be concluded that the antioxidant activity of all the analysed types of tea infusions results not only from the high content of phenolic compounds and manganese but is also related to the presence of magnesium and potassium.

ACS Style

Joanna Klepacka; Elżbieta Tońska; Ryszard Rafałowski; Marta Czarnowska-Kujawska; Barbara Opara. Tea as a Source of Biologically Active Compounds in the Human Diet. Molecules 2021, 26, 1487 .

AMA Style

Joanna Klepacka, Elżbieta Tońska, Ryszard Rafałowski, Marta Czarnowska-Kujawska, Barbara Opara. Tea as a Source of Biologically Active Compounds in the Human Diet. Molecules. 2021; 26 (5):1487.

Chicago/Turabian Style

Joanna Klepacka; Elżbieta Tońska; Ryszard Rafałowski; Marta Czarnowska-Kujawska; Barbara Opara. 2021. "Tea as a Source of Biologically Active Compounds in the Human Diet." Molecules 26, no. 5: 1487.

Journal article
Published: 16 February 2021 in Molecules
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This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p < 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did not exceed 15%. The color of yolk of the most folate-abundant organic eggs, had the highest value of lightness (L*) and the lowest value of redness (a*). This, however, does not correspond to consumer preferences of intense golden yolk color.

ACS Style

Marta Czarnowska-Kujawska; Anna Draszanowska; Elżbieta Gujska; Joanna Klepacka; Marta Kasińska. Folate Content and Yolk Color of Hen Eggs from Different Farming Systems. Molecules 2021, 26, 1034 .

AMA Style

Marta Czarnowska-Kujawska, Anna Draszanowska, Elżbieta Gujska, Joanna Klepacka, Marta Kasińska. Folate Content and Yolk Color of Hen Eggs from Different Farming Systems. Molecules. 2021; 26 (4):1034.

Chicago/Turabian Style

Marta Czarnowska-Kujawska; Anna Draszanowska; Elżbieta Gujska; Joanna Klepacka; Marta Kasińska. 2021. "Folate Content and Yolk Color of Hen Eggs from Different Farming Systems." Molecules 26, no. 4: 1034.

Review
Published: 10 September 2020 in Molecules
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Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.

ACS Style

Joanna Michalak; Marta Czarnowska-Kujawska; Joanna Klepacka; Elżbieta Gujska. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules 2020, 25, 4140 .

AMA Style

Joanna Michalak, Marta Czarnowska-Kujawska, Joanna Klepacka, Elżbieta Gujska. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules. 2020; 25 (18):4140.

Chicago/Turabian Style

Joanna Michalak; Marta Czarnowska-Kujawska; Joanna Klepacka; Elżbieta Gujska. 2020. "Effect of Microwave Heating on the Acrylamide Formation in Foods." Molecules 25, no. 18: 4140.

Original article
Published: 08 July 2020 in International Journal of Food Science & Technology
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This study analyzed the influence of technological processes used in the various buckwheat groat mills on the phenolic content and antioxidant activity of common buckwheat grains and groats. Dehulling, to a greater extent, influenced the quantitative changes in rutin and caused its lowering. Due to this process, the antioxidant activity decreased to a lower degree and the content of most phenolic acids increased. The roasting process had a negative impact on the content of phenolic compounds, causing the greatest loss in the level of coumaric acid and rutin. It was found that in shaping the health benefits of buckwheat groats, the grain processing temperature is more important than the time of the treatment. In order to obtain the best health value of buckwheat groats, the roasting process should be carried out at a temperature close to 100°C for a time that will ensure good sensory characteristics, even if it is for several hours.

ACS Style

Joanna Klepacka; Agnieszka Najda. Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds. International Journal of Food Science & Technology 2020, 56, 661 -670.

AMA Style

Joanna Klepacka, Agnieszka Najda. Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds. International Journal of Food Science & Technology. 2020; 56 (2):661-670.

Chicago/Turabian Style

Joanna Klepacka; Agnieszka Najda. 2020. "Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds." International Journal of Food Science & Technology 56, no. 2: 661-670.

Journal article
Published: 25 June 2020 in Foods
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Adequate supply of minerals in the diet is necessary for the proper functioning of the human body. In recent years gluten-free diet, which rigorous forms may lead to deficiencies of mineral components (especially Mg, Mn, Zn and Cu), is becoming more and more popular. Buckwheat grains do not contain gluten, and their nutritional value is very high. They are often consumed in the form of groats, which are obtained from roasted and dehulled seeds. The purpose of the work was to determine how conducting the buckwheat groats production in industrial conditions affects the content and availability of magnesium, manganese, zinc and copper. The results indicated that husk removal had a particularly adverse effect on the total manganese content and its amount released by enzymatic digestion, whereas it had a positive effect on the post-digestion zinc level by increasing it by nearly half. Hydrothermal processes especially affected the release of analysed elements simulated by the in vitro method, and the extent of changes depended on the processing parameters. It was shown that bioaccessibility of minerals may be increased by treating buckwheat at a lower temperature for a short time, which has a particularly beneficial effect on the manganese and magnesium. Treating grains at a higher temperature reduces the bioaccessibility of all analysed elements, which was particularly noted for zinc and copper. Based on the obtained results, it should be stated that buckwheat groats should be a regular part of human diet, because they are a good source of easily digestible mineral compounds. Their consumption should be especially considered by people on a rigorous gluten-free diet, as they can prevent mineral deficiencies associated with its use.

ACS Style

Joanna Klepacka; Agnieszka Najda; Kamila Klimek. Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals. Foods 2020, 9, 832 .

AMA Style

Joanna Klepacka, Agnieszka Najda, Kamila Klimek. Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals. Foods. 2020; 9 (6):832.

Chicago/Turabian Style

Joanna Klepacka; Agnieszka Najda; Kamila Klimek. 2020. "Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals." Foods 9, no. 6: 832.

Conference paper
Published: 10 June 2020 in Proceedings of the Nutrition Society
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One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee samples were determined by the RP - HPLC - DAD method. The results for AA contents were presented as mean values ± standard deviations (SDs) of six independent samples, analysed in triplicate (n = 18). Obtained results showed that the method of brewing coffee influences the level of AA in infusions. AA concentrations for Turkish coffee (4.10 μg/100 ml), French press (3.19 μg/100 ml) and filtered coffee (2.95 μg/100 ml) were higher than for espresso (2.13 μg/100 ml). Results showed also that the highly water-soluble acrylamide is easily extracted from the ground coffee to the liquid phase of the beverage. The extraction percentage variation according to the brew method was: from 52% for espresso to 95% for Turkish coffee. The brewing procedure for espresso extracted acrylamide incompletely from ground coffee comparing to other brewing methods, due to the short contact time between coffee and water. When compared with other common coffee beverages, espresso is the most concentrated brew. However, its acrylamide content per cup may be lower, due to the lower level of this substance extraction to the brew. The brewing time has a significant influence on the extraction level of AA for the beverage.

ACS Style

Joanna Michalak; Marta Czarnowska-Kujawska; Elżbieta Gujska; Joanna Klepacka; Elżbieta Tońska. Effect of the brewing process on the acrylamide content in coffee beverages. Proceedings of the Nutrition Society 2020, 79, 1 .

AMA Style

Joanna Michalak, Marta Czarnowska-Kujawska, Elżbieta Gujska, Joanna Klepacka, Elżbieta Tońska. Effect of the brewing process on the acrylamide content in coffee beverages. Proceedings of the Nutrition Society. 2020; 79 (OCE2):1.

Chicago/Turabian Style

Joanna Michalak; Marta Czarnowska-Kujawska; Elżbieta Gujska; Joanna Klepacka; Elżbieta Tońska. 2020. "Effect of the brewing process on the acrylamide content in coffee beverages." Proceedings of the Nutrition Society 79, no. OCE2: 1.

Conference paper
Published: 10 June 2020 in Proceedings of the Nutrition Society
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Toxic elements like lead and cadmium are considered harmful to human health. These elements do not have any useful function in an organism. They are known only for their negative actions, which can be tolerated by human body only in certain limits. Carrots may absorb these toxic elements from the soil they grow in. The presence of the contaminants depends mainly on the mode and site of cultivation, fertilizer, industrial infrastructure, level of transportation and roads around cultivation site or occurrence of municipal and agricultural waste nearby. The organic food is supposed to be healthier due to, among other things, less content of toxic substances, which results from more sustainable farming. The aim of this research was to determine the content of lead and cadmium in carrots from conventional and organic farming that were available on polish market.The research had been conducted for two years. Both kinds of carrots had been purchased at the same time in different supermarkets in Poland. Altogether, 36 packages, both conventional and organic carrots, were collected. The samples of carrots were dried and then reduced to ashes in 480 °C within few hours. Then the residues were dissolved in 1 M nitric acid and quantitatively transferred to measuring flasks, complemented with deionised water. The content of cadmium and lead was determined by application of electrothermal atomizer (graphite furnace) in iCE 3000 (Thermo Scientific, USA) spectrometer using adequate cathode lamps and Zeeman background correction. Wavelengths for analysis of lead and cadmium were 217 nm and 288.8 nm respectively.The results show that there are statistically significant differences in the average content of lead and cadmium in conventional and organic carrots. The concentrations of lead in conventional and organic carrots were 0.0192 mg kg-1 and 0.0118 mg kg-1 respectively. The concentrations of cadmium in conventional and organic carrots were 0.0050 mg kg-1 and 0.0023 mg kg-1 respectively.The research indicates that toxic elements like Pb and Cd are present in both types of carrots, but their amount is lower than permissible concentrations established by EU ordinance. The conducted experiments also showed that the content of Pb and Cd in organic carrots is lower than in the conventional ones. This may be resulted in the differences in farming.

ACS Style

Elżbieta Tońska; Joanna Klepacka; Joanna Michalak; Michał Toński. Lead and cadmium in conventional and organic carrots. Proceedings of the Nutrition Society 2020, 79, 1 .

AMA Style

Elżbieta Tońska, Joanna Klepacka, Joanna Michalak, Michał Toński. Lead and cadmium in conventional and organic carrots. Proceedings of the Nutrition Society. 2020; 79 (OCE2):1.

Chicago/Turabian Style

Elżbieta Tońska; Joanna Klepacka; Joanna Michalak; Michał Toński. 2020. "Lead and cadmium in conventional and organic carrots." Proceedings of the Nutrition Society 79, no. OCE2: 1.

Conference paper
Published: 10 June 2020 in Proceedings of the Nutrition Society
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In recent years special attention has been paid to gluten-free foods, and among them buckwheat grains are becoming more popular. They are a rich source of many nutrients, including mineral compounds, and are eaten in many forms, eg. as a “kasha” which is obtained from roasted and dehulled grains. Food processing causes various changes in chemical composition of raw materials and their rate depends on the treatment parameters, therefore the aim of the study was to determine how the content and bioavailability of selected minerals is influenced by conduction the buckwheat groats production under different conditions.The experimental materials were buckwheat grains subjected in industrial conditions to a short hydrothermal treatment (ca. 100°C/15 min) conducted in cereal dryer (unroasted groats were obtained), and also roasted in pressure boilers (140°C/90 min, 0.4 MPa) to receive roasted grains. The content of selected minerals (Mg, Mn, Zn, Cu) was determined by flame atomic absorption spectrometry and their bioavailability was determined by enzymatic hydrolysis in vitro in a system, which simulated the conditions in the human gastrointestinal tract.It was shown that different conditions of applied hydrothermal treatment had a lesser influence on the total content of analyzed minerals (determined before the digestion process), but they significantly influenced their bioaccessibility. Short treatment carried out at a lower temperature had a beneficial effect on the availability of all determined elements, increasing it to the greatest extent for Mg and Mn.This process caused an increase in the content of Mg released after digestion from 859.4 μg/g (unheated grains) to 1233.8 μg/g (unroasted groats), and the Mn level increased respectively from 2.61 to 5.19 μg/g. The roasting process statistically significantly (p < 0.001) reduced the level of these elements (to 836.1 μg/g for Mg and 1.99 μg/g for Mn). The high parameters of seed treatment used during roasting also caused a decrease in the availability of other elements and their effect was most noticeable for Zn, whose level decreased from 31.99 μg/g (unheated grains) to 9.97 μg/g (roasted groats).Observed dependencies allow to state, that due to the bioaccessibility of minerals, it is more beneficial to treat buckwheat grains with a lower temperature in a short time, and therefore consumers who pay attention to the nutritional value of the food, should choose unroasted buckwheat groats.

ACS Style

Joanna Klepacka; Agnieszka Najda; Kamila Klimek; Elżbieta Tońska; Joanna Michalak. Evaluation of the content and bioaccessibility of magnesium, manganese, zinc and copper from buckwheat groats produced in various conditions. Proceedings of the Nutrition Society 2020, 79, 1 .

AMA Style

Joanna Klepacka, Agnieszka Najda, Kamila Klimek, Elżbieta Tońska, Joanna Michalak. Evaluation of the content and bioaccessibility of magnesium, manganese, zinc and copper from buckwheat groats produced in various conditions. Proceedings of the Nutrition Society. 2020; 79 (OCE2):1.

Chicago/Turabian Style

Joanna Klepacka; Agnieszka Najda; Kamila Klimek; Elżbieta Tońska; Joanna Michalak. 2020. "Evaluation of the content and bioaccessibility of magnesium, manganese, zinc and copper from buckwheat groats produced in various conditions." Proceedings of the Nutrition Society 79, no. OCE2: 1.

Journal article
Published: 05 May 2020 in PRZEMYSŁ CHEMICZNY
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Wydawnictwo SIGMA-NOT wydaje czasopisma fachowe informujące swoich czytelników o najnowszych osiągnięciach naukowych i nowoczesnych rozwiązaniach technicznych w Polsce i na świecie, popularyzuje problemy techniczne oraz poszerza wiedzę i kulturę techniczną.

ACS Style

Joanna Klepacka. Wpływ sposobu produkcji kaszy gryczanej i czasu jej przechowywania na zawartość związków fenolowych. PRZEMYSŁ CHEMICZNY 2020, 1, 104 -108.

AMA Style

Joanna Klepacka. Wpływ sposobu produkcji kaszy gryczanej i czasu jej przechowywania na zawartość związków fenolowych. PRZEMYSŁ CHEMICZNY. 2020; 1 (5):104-108.

Chicago/Turabian Style

Joanna Klepacka. 2020. "Wpływ sposobu produkcji kaszy gryczanej i czasu jej przechowywania na zawartość związków fenolowych." PRZEMYSŁ CHEMICZNY 1, no. 5: 104-108.

Journal article
Published: 05 April 2020 in PRZEMYSŁ CHEMICZNY
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Wydawnictwo SIGMA-NOT wydaje czasopisma fachowe informujące swoich czytelników o najnowszych osiągnięciach naukowych i nowoczesnych rozwiązaniach technicznych w Polsce i na świecie, popularyzuje problemy techniczne oraz poszerza wiedzę i kulturę techniczną.

ACS Style

Joanna Klepacka. Wpływ sposobu ekstrakcji liści herbaty na ogólną zawartość związków fenolowych. PRZEMYSŁ CHEMICZNY 2020, 1, 127 -130.

AMA Style

Joanna Klepacka. Wpływ sposobu ekstrakcji liści herbaty na ogólną zawartość związków fenolowych. PRZEMYSŁ CHEMICZNY. 2020; 1 (4):127-130.

Chicago/Turabian Style

Joanna Klepacka. 2020. "Wpływ sposobu ekstrakcji liści herbaty na ogólną zawartość związków fenolowych." PRZEMYSŁ CHEMICZNY 1, no. 4: 127-130.

Original paper
Published: 14 January 2016 in Plant Foods for Human Nutrition
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This study investigated the effects of storage and temperature duration on the stability of acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life. Products were analysed fresh and stored at temperatures of 4 and 25 °C after 6 and 12 months (with the exception of soft bread samples, which were analysed after 15 and 30 days). The AA and HMF contents were determined with RP-HPLC coupled to a diode array detector (DAD). AA and HMF were not stable in many processed plant products with a long shelf-life. The highest AA reduction and the largest increase in HMF content were observed in the samples stored at a higher temperature (25 °C) for 12 months. It was found that an initial water activity of 0.4 is favourable to HMF formation and that AA reduction may be considerably greater in stored products with a low initial water activity. The kind of product and its composition may also have a significant impact on acrylamide content in stored food. In the final period of storage at 25 °C, acrylamide content in 100 % cocoa powder, instant baby foods, 20 % cocoa powder and instant coffee was 51, 39, 35 and 33 % lower than in products before storage, respectively. It was observed that a large quantity of ε-NH2 and SH groups of amino acids in some products can be assumed as the reason for the significant AA degradation.

ACS Style

Joanna Michalak; Elżbieta Gujska; Marta Czarnowska; Joanna Klepacka; Fabian Nowak. Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life. Plant Foods for Human Nutrition 2016, 71, 115 -122.

AMA Style

Joanna Michalak, Elżbieta Gujska, Marta Czarnowska, Joanna Klepacka, Fabian Nowak. Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life. Plant Foods for Human Nutrition. 2016; 71 (1):115-122.

Chicago/Turabian Style

Joanna Michalak; Elżbieta Gujska; Marta Czarnowska; Joanna Klepacka; Fabian Nowak. 2016. "Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life." Plant Foods for Human Nutrition 71, no. 1: 115-122.

Original paper
Published: 19 August 2011 in Plant Foods for Human Nutrition
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The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deep-frying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deep-frozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P < 0.05) for acrylamide content as a function of food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P < 0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting.

ACS Style

Joanna Michalak; Elżbieta Gujska; Joanna Klepacka. The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content. Plant Foods for Human Nutrition 2011, 66, 307 -312.

AMA Style

Joanna Michalak, Elżbieta Gujska, Joanna Klepacka. The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content. Plant Foods for Human Nutrition. 2011; 66 (4):307-312.

Chicago/Turabian Style

Joanna Michalak; Elżbieta Gujska; Joanna Klepacka. 2011. "The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content." Plant Foods for Human Nutrition 66, no. 4: 307-312.

Original paper
Published: 18 January 2011 in Plant Foods for Human Nutrition
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The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p ≤ 0.05) correlation between this component and ferulic and vanillic acids was noted.

ACS Style

Joanna Klepacka; Elżbieta Gujska; Joanna Michalak. Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products. Plant Foods for Human Nutrition 2011, 66, 64 -69.

AMA Style

Joanna Klepacka, Elżbieta Gujska, Joanna Michalak. Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products. Plant Foods for Human Nutrition. 2011; 66 (1):64-69.

Chicago/Turabian Style

Joanna Klepacka; Elżbieta Gujska; Joanna Michalak. 2011. "Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products." Plant Foods for Human Nutrition 66, no. 1: 64-69.

Journal article
Published: 16 May 2009 in Plant Foods for Human Nutrition
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High-performance liquid chromatography was used to study the stability of folate vitamers in two types of rye breads after baking and 16 weeks of frozen storage. Bread made using sourdough seeds contained less total folate (74.6 μg/100 g dry basis, expressed as folic acid) than the whole rye flour (79.8 μg/100 g dry basis) and bread leavened only with baker’s yeast (82.8 μg/100 g dry basis). Most importantly, it was generated by a significant decrease in 5-CH3-H4folate form. The baking process caused some changes in folate distribution. Storage of breads at -18°C for 2 weeks did not have a significant effect (p < 0.05) on total folates compared to the content directly after baking. After a 5-weeks storage period, a significant decrease (p < 0.05) in the content of total folates was recorded and it dropped on average by 14% for both type of breads. After a longer period of storage (16 weeks), a 25% loss of folates in the bread made with baker’s yeast and a 38% loss in the bread fermented with sourdough seeds was found. Retention of 5-CH3-H4folate and 10-HCO-H2folate forms were much lower in the bread made with a sourdough addition than with baker’s yeast only.

ACS Style

Elżbieta Gujska; Joanna Michalak; Joanna Klepacka. Folates Stability in Two Types of Rye Breads During Processing and Frozen Storage. Plant Foods for Human Nutrition 2009, 64, 129 -134.

AMA Style

Elżbieta Gujska, Joanna Michalak, Joanna Klepacka. Folates Stability in Two Types of Rye Breads During Processing and Frozen Storage. Plant Foods for Human Nutrition. 2009; 64 (2):129-134.

Chicago/Turabian Style

Elżbieta Gujska; Joanna Michalak; Joanna Klepacka. 2009. "Folates Stability in Two Types of Rye Breads During Processing and Frozen Storage." Plant Foods for Human Nutrition 64, no. 2: 129-134.

Review
Published: 01 December 2006 in Critical Reviews in Food Science and Nutrition
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Ferulic acid (3-methoxy-4-hydroxycinnamic acid) is the main phenolic acid occurring in cell walls of monocotyledones. Due to its blue-and-white fluorescence it is easily identified and is located in the cereal grain morphological parts. Its 40-fold greater concentration was found in the cells walls of the seed coat and aleuronic layer than in the cells walls of endosperm. Most often, it is linked by ester bonds with hemicellulose chains, mainly with arabinose residues and it also polymerizes with lignin through ether bonds. However, ferulic acid in the pentosane molecules forms specific complexes with proteins through chemical bonds with amino acids. It is interesting to mention the theory of the pentosane gel formation in which a great role is assigned to ferulic acid. An oxidized form of ferulic acid—diferulic acid—produces gel formation by linking two pentosane or protein molecules. The blue-and-white fluorescence of ferulic acid can be applied to determine flour contamination with grain coat particles and its ability to form complexes with pentosanes and proteins is important in the formation of dough texture with its semi-elastic properties.

ACS Style

Joanna Klepacka; Łucja Fornal. Ferulic Acid and its Position Among the Phenolic Compounds of Wheat. Critical Reviews in Food Science and Nutrition 2006, 46, 639 -647.

AMA Style

Joanna Klepacka, Łucja Fornal. Ferulic Acid and its Position Among the Phenolic Compounds of Wheat. Critical Reviews in Food Science and Nutrition. 2006; 46 (8):639-647.

Chicago/Turabian Style

Joanna Klepacka; Łucja Fornal. 2006. "Ferulic Acid and its Position Among the Phenolic Compounds of Wheat." Critical Reviews in Food Science and Nutrition 46, no. 8: 639-647.